Oxidative stability of sesame paste (tehina)

Journal of Food Lipids

Volumn 3, Issue 2, 1996, Pages 129-137

  Abou Gharbia, H A ^a,b   Shehata, A Adel Y ^b   Youssef, M ^b   Shahidi, F ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b ALEXANDRIA UNIVERSITY   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030490893     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.1996.tb00060.x     Document Type: Article

References (9)

1. ABOU-GHARBIA, H.A., SHAHIDI, F., SHEHATA, A.A.Y. and YOUSSEF, M.M. 1996. Effects of processing on oxidative stability of sesame oil extracted from coated and dehulled seeds. J. Am. Oil Chem. Soc. In Press.
2. JOHNSON, L.A., SULEIMAN, T.M. and LUSAS, E.W. 1979. Sesame protein: A review and prospectus. J. Am. Oil Chem. Soc. 56, 463-468.
3. LINDNER, P. and KINSELLA, J.E. 1991. Study of the hydration process in tehina. Food Chem. 42, 301-319.
4. OSAWA, T. 1994. Plant antioxidants: protective role against oxygen radical species. Cosmetics & Toiletries 109, 77-81.
5. SALUNKHE, D.K., CHAVAN, J.K., ADSULE, R.N. and KADAM, S.S. 1991. Sesame. In World Oilseeds: Chemistry, Technology and Utilization, pp. 371-402, Van Nostrand Reinhold, New York.
6. SAWAYA, W.N., KHALIL, J.K., AYAZ, M. and AL-MOHAMMED, M. 1985. Chemical composition and nutritional quality of tehineh (sesame butter). Food Chem. 18, 35-45.
7. SHAHIDI, F., AISHIMA, T., ABOU-GHARBIA, H.A., YOUSSEF, M.M. and SHEHATA, A.A.Y. 1996b. Effect of processing on flavor precursor amino acids and volatiles of sesame paste (Tehina). J. Am. Oil Chem. Soc. Submitted.
8. SHAHIDI, F., AMAROWICZ, R., ABOU-GHARBIA, H.A. and SHEHATA, A.A.Y. 1996a. Endogenous antioxidants and stability of sesame oil as affected by processing and storage. J. Am. Oil Chem. Soc. In Press.
9. SHAMANTHAKESASTRY, M.D., SUBRAMANIAN, N. and PARPIA, H.A.B. 1975. Effect of dehulling and heat processing on nutritional value of sesame proteins. J. Am. Oil Chem. Soc. 51, 115-118.